French Vinaigrette Dressing

This salad dressing just can't be beat.  It keeps for weeks in the fridge and not only goes well over a simple green salad, but also on fish or vegetables.  The creamy coating of this dressing gives it a decadent look and makes any salad a few notches above the rest.  I also call it Easter Vinaigrette since it makes an annual appearance every year!

A properly dressed holiday table should always be complete with a fresh green salad, and on special occasions, store-bought dressings should go out the window.  This dressing is so good I could eat is as soup, and when it comes out for the holidays, I'm always caught sneaking into the dining room to sample a few nibbles before everyone sits down.

I'm not sure where this comes from, however it has been a staple at every Thanksgiving, Easter and Christmas dinner.  I hope you enjoy this as much as we do!

French Vinaigrette Dressing

  • •2 tsp salt
  • •1 tsp cracked white pepper
  • •1/2 tsp cracked black pepper
  • •1/4 tsp sugar
  • •1/2 tsp dry mustard
  • •juice of 1/2 lemon
  • •1 clove garlic, pressed
  • •5 TBS tarragon or white balsamic vinegar
  • •1/2 C vegetable oil
  • •2 TBS olive oil
  • •1 egg, lightly beaten
  • •1/2 C light cream
  1. Combine all ingredients in the order given in a jar with a tightly fitting lid.
  2. Shake vigorously to blend, and store in the fridge - it will keep for several weeks
  3. Makes approximately 2 cups


Lauren Collins

I'm a health coach and plant-based recipe creator from Cape Cod, Massachusetts. In a few short words, I love to cook, eat, travel, play around with food photography and most of all, I love to help people live healthier and happier lives. A lot of the recipes you see here are adapted from my Mom, or from just throwing a few ingredients together until something magical happens.

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French Vinaigrette Dressing - March 26, 2013

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